Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co.

China

Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co.

China
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Tong B.-H.,Hefei University of Technology | Tong B.-H.,Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co. | Sun J.,Hefei University of Technology | Xu Z.-H.,Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co. | And 4 more authors.
Modern Food Science and Technology | Year: 2013

An experiment system was developed in order to evaluate the grinding process and the properties of ground meat. Functions including the evaluation of the properties of ground meat and machine's efficiency were also introduced in the system. The grinding capability, resisting torque of screw shaft, power loss and temperature rising of meat were carried out. Biochemical parameters such as freshness and water-holding capacity were adopted as the quality evaluation of meat. The testing results showed that the grinding capability of meat grinder increased with the rising of rotating speed of screw shaft, and the tested meat grinder was good to match with grinding operating and conveying speed. It also had stable heat dissipation under all test conditions. The research identified that both the quality of ground meat and physiochemical properties of meat were influenced by the matching of blade and disk.


Ji B.,Hefei University of Technology | Ji B.,Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co. | Hu X.-G.,Hefei University of Technology | Xu Z.-H.,Post doctoral Research Station of Anhui Hualing Kitchen Equipment Co. | And 3 more authors.
Modern Food Science and Technology | Year: 2014

A system of collecting information in video and temperature during cooking process was designed. Sequence images from the end-piece of the cooking video were intercepted to the food-affiliated subgraphs by using rectangular box method. The center value S corresponding to 20% of descending-sorted frequencies was computed as a color index of the original frame image based on the S component histogram in the HSV color model. A color quality index of roasted chicken was predefined according to the frame sequence from the end-piece video. A clip in other undefined color quality end-piece video was detected and matched due to the predefined index. The comparative tests between different methods were carried out and the involved influence factors were analyzed. The results indicated that both indices of single frame and end-piece video had the ability of resist noise, and there was a trend that the time-point of last frame from the matched clip was ahead of schedule. The location of light source and camera should be improved in the new combi-oven products development. This method can provide beneficial reference to food color quality consistency detection in combi-oven.

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